You could call Tom Sellers a "culinary wunderkind." At 26, he already has his own award-winning restaurant in London. Now, he's trying to bring "bread and dripping" — a traditional dish for many working-class Britons — to the plates of England's most refined foodies.

Over 100 restaurants in four Canadian cities brought out their best poutine dishes for a week-long celebration of Canada's favorite dish. Steve Dolinsky visits one establishment, with over 28 types of poutine on the menu.

Nicole Ponseca, founder of Maharlika and Jeepney in the East Village, wants Filipino food to stand on its own two feet in the American market. Unlike what some of her contemporaries have said, she thinks America is ready for offals.

Jacquy Pfeiffer is one of the world's great pastry chefs — featured in the documentary "Kings of Pastry." And if you ask him for something close to his heart, he'll tell you about a special bread from his homeland: Kougelhof.

Nicole Ponseca, founder of Maharlika and Jeepney in the East Village, wants Filipino food to stand on its own two feet in the American market. Unlike what some of her contemporaries have said, she thinks America is ready for offals.

Over 100 restaurants in four Canadian cities brought out their best poutine dishes for a week-long celebration of Canada's favorite dish. Steve Dolinsky visits one establishment, with over 28 types of poutine on the menu.

Jacquy Pfeiffer is one of the world's great pastry chefs — featured in the documentary "Kings of Pastry." And if you ask him for something close to his heart, he'll tell you about a special bread from his homeland: Kougelhof.

You could call Tom Sellers a "culinary wunderkind." At 26, he already has his own award-winning restaurant in London. Now, he's trying to bring "bread and dripping" — a traditional dish for many working-class Britons — to the plates of England's most refined foodies.